"The anise flavor of fennel partners perfectly with sweet tomatoes, fresh basil, and tangy vinegar and makes an excellent salsa for hearty salmon," writes Robin Miller, host of "Quick Fix Meals" on the Food Network.
Roasted Salmon with Tomato-Fennel Salsa
From Robin Miller's Robin Takes 5: 500 recipes, 5 ingredients or less, 500 calories or less, 5 nights a week at 5:00 p.m., published by Andrews McMeel Publishing, LLC.
4 salmon fillets (about 5 ounces each)
salt and freshly ground black pepper, to taste
2 cups diced beefsteak or plum tomatoes
1/2 cup diced fennel
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
Preheat the oven to 400F. Coat a baking sheet with cooking spray.
Season both sides of the salmon with salt and pepper. Place the salmon on the prepared baking sheet and roast for 12-15 minutes, until the fish is fork-tender. Meanwhile, combine the tomatoes, fennel, basil, and vinegar and toss. Season to taste with salt and pepper.
Serve the salmon with salsa spooned over the top.